Authentic Kumaoni Kafuli with Pahadi Bhaat
A deeply comforting mountain delicacy made from tender spinach and fenugreek greens simmered with rice paste. Served alongside hot local rice, it delivers rustic, wholesome Himalayan flavors in every bite.
45min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Boil the chopped spinach and fenugreek leaves in two cups of water until soft and completely tender.
2
Blend half of the boiled greens into a smooth purée and leave the rest coarse for texture.
3
In a small bowl, whisk the rice flour with a quarter cup of water to form a lump-free paste.
4
Heat mustard oil in a heavy-bottomed iron kadhai until it smokes slightly, then lower the heat.
5
Add cumin seeds, chopped garlic, grated ginger, and slit green chilies, sautéing until golden and aromatic.
6
Pour the puréed and whole greens into the kadhai, stirring well to combine with the tempering.
7
Add turmeric powder, coriander powder, and salt, letting the greens simmer on low heat for ten minutes.
8
Slowly pour in the rice flour slurry while stirring continuously to thicken the soup without forming lumps.
9
Simmer the mixture for another ten minutes until the raw flavor of the rice flour disappears and the consistency is rich.
10
Serve hot alongside freshly steamed Pahadi Bhaat and a dash of ghee.
Ingredients
500 grams fresh spinach leaves, washed and chopped
250 grams fenugreek (methi) leaves, washed and chopped
3 tablespoons rice flour
2 tablespoons mustard oil
1 teaspoon cumin seeds
4-5 cloves garlic, finely chopped
1 inch ginger, grated
2 green chilies, slit
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
Salt to taste
2 cups water
*This AI-generated recipe may contain inaccuracies.